If there’s one dish I secretly hope to impress company with but also crave on an easy weeknight, it’s Lemon Chicken in Dill Cream Sauce. Imagine juicy, golden chicken nestled in a silky, lemony sauce with a pop of fresh dill — it’s rich yet bright, comforting but not heavy, and impossible to stop sopping up with extra bread.
Why You’ll Love This Recipe
- Bright, Zesty Flavor: The combination of lemon and dill adds a burst of refreshing flavor that keeps every bite lively.
- Creamy but Light: The sauce is luxuriously creamy, but the lemon keeps things from ever feeling too heavy.
- Simple Weeknight Magic: It looks elegant but comes together quickly using pantry staples and a few fresh ingredients.
- Crowd-Pleaser: Lemon Chicken in Dill Cream Sauce is at home on a family table or as the star at a dinner party — everyone loves it!
Ingredients You’ll Need
The beauty of Lemon Chicken in Dill Cream Sauce is that you don’t need anything fancy, just honest-to-goodness ingredients that deliver maximum flavor. Each component builds a layer: juicy chicken, a velvety sauce, and that signature herbal, citrusy lift at the end.
- Boneless skinless chicken breasts or thighs: Both work! Thighs are richer and juicier, but breasts stay wonderfully tender when simmered in the sauce.
- Salt and fresh cracked pepper: Essential for seasoning the chicken and finishing the dish. Don’t be shy — seasoning is key!
- Olive oil: For browning, giving the chicken a beautiful golden crust.
- Butter: Adds richness and depth, used both for searing and building the sauce.
- Honey: Just a touch balances the tangy lemon and rounds out the flavors.
- Dried oregano, dried basil, garlic powder: Classic Mediterranean herbs to bring warmth and aroma to the chicken.
- Minced garlic: Builds the savory backbone of the creamy sauce.
- Chicken broth (low sodium): Provides the base for the sauce, letting all the flavors meld together.
- Heavy cream (or half & half + cornstarch): The secret to that luscious, dreamy texture — use what you have on hand!
- Lemon juice: Fresh is a must. It enlivens the cream and balances all the rich flavors.
- Fresh dill: The finishing touch for a punch of herby brightness — don’t skip it!
- Cracked black pepper: Sprinkled over at the end, it’s the perfect little bite to bring it all together.
Variations
Lemon Chicken in Dill Cream Sauce is totally customizable, and that’s half the fun! You can riff on it based on what you have in your fridge, dietary preferences, or whatever little flavor cravings strike the moment you’re cooking.
- Swap the herbs: Out of dill? Try fresh tarragon, parsley, or a handful of chives for a different herbal note.
- Make it dairy-free: Use full-fat coconut milk in place of the cream and plant-based butter for a silky, lactose-free variation.
- Brighten it further: Stir in a handful of baby spinach or peas just before serving for extra color and freshness.
- Change up the protein: This sauce absolutely loves salmon or shrimp—just adjust the cook time so your seafood stays tender.
How to Make Lemon Chicken in Dill Cream Sauce
Step 1: Season and Sear the Chicken
Preheat your oven to 375°F (190°C). Generously season your chicken pieces on both sides with salt, pepper, garlic powder, oregano, and basil. In a large oven-safe skillet, melt the butter and oil together over medium-high heat, then swirl in the honey. Add the chicken and brown for 2-3 minutes per side until golden — just enough for color and flavor, not to cook it through.
Step 2: Build the Creamy Lemon Sauce
Set the browned chicken aside and turn the heat to medium. Add the extra tablespoon of butter along with the minced garlic, sautéing until the kitchen smells absolutely dreamy — about 1 minute is plenty. Pour in the chicken broth, heavy cream, and fresh lemon juice, stirring and scraping up any bits stuck to the pan. Let it bubble and thicken slightly, just 2-3 minutes.
Step 3: Bake and Finish with Dill
Return the chicken (and any accumulated juices) to the sauce. Slide the skillet into your preheated oven and bake for 15 minutes or until the chicken is cooked through and perfectly juicy. As soon as it’s out, spoon the luscious pan sauce all over the chicken and finish with a shower of fresh dill and cracked pepper. It’s ready to serve!
Pro Tips for Making Lemon Chicken in Dill Cream Sauce
- Pan Sear Power: Don’t rush the browning step! Searing the chicken adds so much extra flavor to both the meat and the final sauce.
- Sauce Consistency Secret: For an extra creamy sauce, make sure your heat isn’t too high when you add the cream—low and slow keeps it silky smooth!
- Fresh Dill Finale: Always stir in dill at the very end to keep its flavor fresh, not cooked or muted.
- Oven-Safe Swap: If you don’t have an oven-safe skillet, simply brown the chicken and build the sauce in a pan, then transfer everything to a baking dish before finishing in the oven.
How to Serve Lemon Chicken in Dill Cream Sauce
Garnishes
Just a scattering of extra fresh dill or microgreens instantly brightens up Lemon Chicken in Dill Cream Sauce and makes it look as fresh as it tastes. A wedge or two of lemon for squeezing tableside adds a little drama — and extra citrus pop!
Side Dishes
This dish is all about that luscious sauce, so serve it with something to soak up every drop! Think buttery mashed potatoes, a bed of al dente pasta, fluffy white rice, or even some toasty crusty bread. For vegetables, roasted asparagus or a crisp green salad are perfect.
Creative Ways to Present
For dinner parties, slice the chicken and fan it out over the sauce for a restaurant-quality look — or serve it family-style in a big, warm skillet for a cozy, rustic feel. Individual ramekins with a swirl of dill cream sauce on the bottom look elegant and inviting as well.
Make Ahead and Storage
Storing Leftovers
Leftover Lemon Chicken in Dill Cream Sauce will keep beautifully! Store everything in an airtight container in the fridge for up to 3 days. The sauce thickens a bit as it sits, but the flavor is still fresh and fabulous.
Freezing
You can absolutely freeze this recipe, but for best texture, do so before adding the fresh dill. The sauce may separate a little when thawed, but a gentle stir while reheating brings it back together. Freeze in portions for up to 2 months.
Reheating
To reheat, warm gently in a skillet over low-to-medium heat, stirring often and adding a splash of chicken broth or cream if needed to loosen the sauce. For microwave reheating, cover loosely and use short bursts, stirring between each until everything is heated through.
FAQs
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Can I use dried dill instead of fresh in Lemon Chicken in Dill Cream Sauce?
Fresh dill gives the brightest, freshest flavor, but in a pinch, you can substitute dried dill. Use only about 1/3 the amount, as dried herbs are much more concentrated, and add it at the very end to prevent bitterness.
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Is it possible to make Lemon Chicken in Dill Cream Sauce ahead of time?
Yes! You can brown the chicken and prep the sauce ahead of time, then store separately in the fridge for up to 24 hours. When ready to eat, combine and finish baking just before serving for maximum juiciness and flavor.
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Can I use chicken thighs instead of breasts?
Absolutely. In fact, chicken thighs are wonderfully juicy and flavorful in this recipe. Just watch the cooking time; thighs may need a couple of extra minutes to cook through depending on their size.
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What can I do if my sauce is too thin?
If your sauce is too thin after baking, place the pan back on the stovetop and simmer gently for a minute or two until thickened. You can also stir in a slurry of cornstarch and water if needed for an extra boost.
Final Thoughts
You simply can’t go wrong with Lemon Chicken in Dill Cream Sauce — it’s the perfect marriage of comfort and elegance, and it’s so gratifying to serve something this delicious with so little fuss. I hope you try it soon and make it your own. Happy cooking!
Print
Lemon Chicken in Dill Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Baking
- Method: Stovetop
Description
Tender and flavorful Lemon Chicken in Dill Cream Sauce is a delightful dish that combines the zesty brightness of lemon with the richness of a creamy dill sauce. This easy-to-make recipe is perfect for a special dinner or a cozy family meal.
Ingredients
Chicken:
- 4 boneless skinless chicken breasts or 4–6 chicken thighs
- Salt and pepper, to taste
- 1 tablespoon oil
- 2 tablespoons butter
- 1 tablespoon honey
- 1/2 teaspoon each dried oregano, dried basil, garlic powder
Creamy Dill Sauce:
- 1 tablespoon butter
- 2 teaspoons minced garlic
- 1/2 cup chicken broth (low sodium)
- 2/3 cup heavy cream or half & half plus 1 tablespoon cornstarch
- Juice of 1/2 lemon (about 2 tablespoons)
- 1 tablespoon chopped fresh dill
- Cracked black pepper, to taste
Instructions
- Preheat oven: Preheat oven to 375 degrees.
- Bake: Return chicken to the pan and bake in the preheated oven for 15 minutes until cooked through.
Season chicken with salt, pepper, garlic powder, oregano, and basil. In a large oven-safe skillet, melt butter with oil and honey. Brown chicken on both sides for 2-3 minutes each. Remove chicken and sauté butter and garlic, then add chicken broth, cream, lemon juice. Stir for 2-3 minutes.
Spoon sauce over chicken, sprinkle with dill and cracked black pepper before serving.
Notes
- If you don’t have an oven-safe skillet, start in a regular pan and transfer to a baking dish for baking.
Nutrition
- Serving Size: 1 serving
- Calories: 323 kcal
- Sugar: 5 g
- Sodium: 266 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 128 mg
